Is it typical for stalls to happen above 180*? I am in the process of smoking a pork butt, and the internal temp went from 181 to 174 and has been holding there for over an hour. I have maintained a grill temp of 225*. Should i increase grill temp? Or let it ride....
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Stalls???
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Weber Performer Deluxe
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My personal experience is that butts, (and other large clods of meat), stall when they want to.Last edited by RonB; December 28, 2016, 06:05 PM.
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I agree. Those little bastards are always messing with us.
cornbiscuits you could up the temp to get the cook done sooner. Maybe as high as 275. Butt (ha) if you have the time just let it ride. And show us some pics please.
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Once enough moisture accumulates on the surface to initiate the evaporative cooling process you will have a stall. Someone posted on the main site a few years ago a very zoomed in graph that showed a lot of mini-stalls to go along with the regular ones that we view. He had some pretty high-tech equipment.
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